Crack the eggs into a large mixing bowl, add the sugar, and beat with an electric mixer for about 5 minutes, or until the mixture is pale and fluffy.

Squeeze half a lemon and strain the juice. Wash and dry the apples. Core them, slice thinly, and blend them in a blender. Place the blended apples in a second bowl with the ricotta and lemon juice, and mix with a spoon until smooth and creamy.

Add the apple-ricotta mixture and the orange extract to the egg and sugar mixture, beating on low speed to combine.

Sift the flour with the baking powder, then gradually add to the mixture, continuing to beat on low speed.

Slowly pour in the sunflower oil while beating on low speed to keep the batter light and airy.

Line the bottom of the cake pan with parchment paper. Pour half of the batter into the pan, roughly crumble the amaretti cookies over this layer, then pour in the remaining batter and sprinkle with dark chocolate chips.

Bake in a preheated oven at 350°F (180°C) for about 50 minutes (baking time may vary depending on your oven). Check doneness with a toothpick—it should come out slightly moist. Let the cake cool completely before removing from the pan. Dust with powdered sugar and serve.

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